BR0313957A - Culinary cream and preparation method - Google Patents

Culinary cream and preparation method

Info

Publication number
BR0313957A
BR0313957A BR0313957-3A BR0313957A BR0313957A BR 0313957 A BR0313957 A BR 0313957A BR 0313957 A BR0313957 A BR 0313957A BR 0313957 A BR0313957 A BR 0313957A
Authority
BR
Brazil
Prior art keywords
cream
preparation
culinary
weight
effective amount
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
BR0313957-3A
Other languages
Portuguese (pt)
Other versions
BRPI0313957B1 (en
Inventor
Ahmed Hussein
Anupam Malhotra
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rich Products Corp
Original Assignee
Rich Products Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=31977566&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BR0313957(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Rich Products Corp filed Critical Rich Products Corp
Publication of BR0313957A publication Critical patent/BR0313957A/en
Publication of BRPI0313957B1 publication Critical patent/BRPI0313957B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C13/00—Cream; Cream preparations; Making thereof
    • A23C13/12—Cream preparations
    • A23C13/14—Cream preparations containing milk products or non-fat milk components
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/22—Cream substitutes containing non-milk fats but no proteins other than milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes
    • A23L9/24—Cream substitutes containing non-milk fats and non-milk proteins, e.g. eggs or soybeans
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Grain Derivatives (AREA)
  • Dairy Products (AREA)
  • Edible Oils And Fats (AREA)

Abstract

"CREME CULINáRIO E MéTODO DE PREPARAçãO DO MESMO". Foi preparado um creme culinário que é útil para cozinhar e de forma preferida apresenta também uma boa capacidade de ser batido. O creme compreende de cerca de 55% a cerca de 93% em peso de água, de cerca de 5% a cerca de 45% em peso de gordura, de cerca de 1% a cerca de 10% em peso de proteína, de cerca de 0,5% a cerca de 10% de amido, e uma quantidade eficaz de emulsificante. De forma preferida, o creme também contém uma quantidade eficaz de estabilizador e uma quantidade eficaz de tampão."CULINARY CREAM AND PREPARATION METHOD". A culinary cream has been prepared which is useful for cooking and preferably also has a good beatability. The cream comprises from about 55% to about 93% by weight of water, from about 5% to about 45% by weight of fat, from about 1% to about 10% by weight of protein, from about from 0.5% to about 10% starch, and an effective amount of emulsifier. Preferably, the cream also contains an effective amount of stabilizer and an effective amount of buffer.

BRPI0313957A 2002-09-06 2003-08-06 Culinary cream and preparation method BRPI0313957B1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/235,501 US7658962B2 (en) 2002-09-06 2002-09-06 Cooking cream
PCT/US2003/024506 WO2004021804A1 (en) 2002-09-06 2003-08-06 Cooking cream

Publications (2)

Publication Number Publication Date
BR0313957A true BR0313957A (en) 2005-07-19
BRPI0313957B1 BRPI0313957B1 (en) 2015-11-17

Family

ID=31977566

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0313957A BRPI0313957B1 (en) 2002-09-06 2003-08-06 Culinary cream and preparation method

Country Status (14)

Country Link
US (2) US7658962B2 (en)
EP (1) EP1555892B1 (en)
JP (1) JP4473125B2 (en)
KR (1) KR101156669B1 (en)
CN (1) CN100429982C (en)
AU (1) AU2003261379A1 (en)
BR (1) BRPI0313957B1 (en)
CA (1) CA2497707C (en)
HK (1) HK1083990A1 (en)
MX (1) MXPA05002456A (en)
RU (1) RU2343717C2 (en)
TW (1) TWI351922B (en)
WO (1) WO2004021804A1 (en)
ZA (1) ZA200501422B (en)

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US7658962B2 (en) * 2002-09-06 2010-02-09 Rich Products Corporation Cooking cream
CA2486324A1 (en) * 2004-10-29 2006-04-29 6067212 Canada Inc. Emulsion food ingredient
JP2006314302A (en) * 2005-05-16 2006-11-24 Sanei Gen Ffi Inc Starch-containing composition and method for producing the same
CN101301009B (en) * 2008-06-26 2011-04-20 内蒙古蒙牛乳业（集团）股份有限公司 Mixed unsalted butter and producing method thereof
CN101313718B (en) * 2008-06-26 2011-04-20 内蒙古蒙牛乳业（集团）股份有限公司 Unsalted butter special for egg tart and preparing method thereof
CN101731361B (en) * 2008-11-11 2013-04-24 光明乳业股份有限公司 Cream and making method and use thereof
WO2011015444A1 (en) * 2009-08-04 2011-02-10 Unilever Nv Aerated food products
BR112012002529A2 (en) 2009-08-04 2019-02-26 Unilever N. V. method for the preparation of aggregate protein particles, aqueous foam composition and use of an aggregate protein particle
AU2009222635B2 (en) * 2009-10-09 2012-07-26 Kraft Foods Group Brands Llc Cream substitute
BR112012033645B1 (en) 2010-06-30 2019-12-03 Rich Products Corp gelatin-based dessert product, and its method of production
US20130052319A1 (en) * 2011-06-02 2013-02-28 Neal B. Julien Whipped cream product and method for making the same
EP2725918B1 (en) * 2011-06-29 2016-03-16 Dow Global Technologies LLC Low-fat non-protein whippable topping composition
JP5798249B2 (en) * 2011-07-27 2015-10-21 ダウ グローバル テクノロジーズ エルエルシー Edible composition containing cellulose ether and its use as a fat substitute in dairy products
CN103125615B (en) * 2011-11-25 2014-05-07 福建安井食品股份有限公司 Preparation method for animal fat substitute adopting curdlan as matrix
US9119412B2 (en) 2012-03-14 2015-09-01 Land O'lakes, Inc. Reduced heavy cream substitutes and methods of making and using same
CN103355418B (en) * 2012-03-31 2015-07-15 上海海融食品工业有限公司 Non-dairy cream of mixed milk fat and preparation method thereof
KR20140049224A (en) * 2012-10-17 2014-04-25 주식회사 파리크라상 Compositions increasing the stability of milk cream
JP6102015B2 (en) * 2012-11-07 2017-03-29 株式会社Adeka Flower pastes and method for producing the same
WO2015004289A1 (en) * 2013-07-07 2015-01-15 Prefood Technologies, S.L. Fatty semi-processed product, method for obtaining same and use thereof in the food industry
KR101596305B1 (en) * 2013-10-02 2016-02-22 계명대학교 산학협력단 White sauce using rice flour and manufacturing method thereof
US20150104556A1 (en) * 2013-10-16 2015-04-16 International Foodstuffs Company LLC Functional cream base powder composition and products made thereof
CN103651967B (en) * 2013-11-26 2016-02-03 安徽天祥粮油食品有限公司 Whole milk butter composition
ES2539735B1 (en) 2013-12-20 2016-02-02 Consejo Superior De Investigaciones Científicas (Csic) Healthy food compositions that have gel or foam textures and that comprise hydrolyzed egg products
CN105076619B (en) * 2014-05-05 2019-02-12 内蒙古伊利实业集团股份有限公司 A kind of frozen is with dismissing milk chocolate ball, frozen and preparation method thereof
CN105341181A (en) * 2015-11-10 2016-02-24 安徽巧美滋食品有限公司 Non-dairy cream with health care function and preparation method therefor
CN105341182A (en) * 2015-11-10 2016-02-24 安徽巧美滋食品有限公司 Plant-source high-fiber cream and preparation method therefor
CN105994661A (en) * 2016-05-16 2016-10-12 佛山市立高食品有限公司 Animal and plant mixed cream for conditioning and application thereof
CN105794988A (en) * 2016-05-16 2016-07-27 佛山市立高食品有限公司 Conditioning cream for egg tart pudding and application of conditioning cream
CN106490189B (en) * 2016-11-14 2019-05-07 华中农业大学 A kind of margarine and preparation method thereof
CN108244266A (en) * 2016-12-29 2018-07-06 丰益(上海)生物技术研发中心有限公司 A kind of fat or oil composition and preparation method thereof
CN106857880B (en) * 2017-01-26 2020-12-11 上海海融食品科技股份有限公司 Soybean coconut cream free of cholesterol and trans-fatty acid and preparation method thereof
GB2608723B (en) * 2017-10-20 2023-03-29 Rich Products Corp Plant-based culinary crème
SG11202005668QA (en) * 2017-12-19 2020-07-29 Fonterra Cooperative Group Ltd Dairy product and process
EP3986146A4 (en) * 2019-06-19 2023-07-19 Fonterra Co-Operative Group Limited Dairy product and process
JP7478531B2 (en) * 2019-10-15 2024-05-07 太陽油脂株式会社 Oil and fat composition for cooking cream
BE1030470B1 (en) * 2022-04-22 2023-11-27 Inex Nv METHOD FOR PREPARING THICK COOKING CREAM AND COOKING CREAM

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Also Published As

Publication number Publication date
MXPA05002456A (en) 2005-10-18
US20100136199A1 (en) 2010-06-03
HK1083990A1 (en) 2006-07-21
US7658962B2 (en) 2010-02-09
JP4473125B2 (en) 2010-06-02
WO2004021804A1 (en) 2004-03-18
EP1555892A1 (en) 2005-07-27
TW200412854A (en) 2004-08-01
CN100429982C (en) 2008-11-05
CN1681400A (en) 2005-10-12
KR101156669B1 (en) 2012-06-14
CA2497707C (en) 2013-01-22
JP2005537798A (en) 2005-12-15
KR20050030975A (en) 2005-03-31
CA2497707A1 (en) 2004-03-18
TWI351922B (en) 2011-11-11
US20040047966A1 (en) 2004-03-11
AU2003261379A1 (en) 2004-03-29
EP1555892B1 (en) 2012-10-10
RU2343717C2 (en) 2009-01-20
BRPI0313957B1 (en) 2015-11-17
ZA200501422B (en) 2006-08-30
RU2005109920A (en) 2005-08-27

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B15G Petition not considered as such [chapter 15.7 patent gazette]

Free format text: A PETICAO NPRJ 020130092828 DE 12/12/2013 E CONSIDERADA COMO PETICAO NAO CONHECIDA, EM VIRTUDE DO DISPOSTO NO ART. 219 DA LPI, INCISO II, UMA VEZ QUE FOI APRESENTA JUNTAMENTE COM PROCURACAO SEM EFEITOS LEGAIS.

B07C Technical examination (opinion): republication [chapter 7.3 patent gazette]

Free format text: REF. A RPI NO 2235 DE 05/11/2013.

B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 10 (DEZ) ANOS CONTADOS A PARTIR DE 17/11/2015, OBSERVADAS AS CONDICOES LEGAIS.

B15K Others concerning applications: alteration of classification

Ipc: A23C 13/14 (2006.01), A23L 9/20 (2016.01), A23P 30